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Written by CuisinArt Resort & Spa
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Tuesday, 07 July 2009 17:09 |
 A cool drink for these hot summer days, courtesy of the CuisinArt Resort & Spa in Anguilla. The resort gets the cucumbers and sage for this cocktail from its comprehensive hydroponic farm and organic gardens. For more information on the resort and the hydroponic farm (which can be toured), visit http://cuisinartresort.com CuisinArt's Signature Hydroponic Cucumber and Sage Martini
Ingredients:
4 pistachios
1 packet of sugar
1-inch hydroponic cucumber (unpeeled)
6 sage leaves
1 oz. Grey Goose® Poire
½ oz. Cointreau®
½ oz. freshly squeezed lime juice
½ oz. cane syrup
Preparation:
Grind pistachios to a dust in a coffee grinder and mix with sugar on a plate. Wet martini glass edge with water and rim the glass with the pistachio/sugar dust. In a cocktail shaker, muddle cucumber and sage leaves to a paste. Add ice and all other ingredients and shake vigorously. Strain liquid into a martini glass. Garnish with a thinly sliced cucumber round and a sage leaf.
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Written by Ann Shepphird
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Monday, 15 June 2009 03:08 |
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 It’s pretty much a given today that the top chefs are looking to use the freshest produce in their cooking. Over the years, I’ve been lucky enough to be able to follow chefs as they traveled to local farms or scoured farmers markets and talked to the gardeners to find just the right ingredients for that night’s meal.
Brix, the well-regarded restaurant in the Napa Valley town of Yountville, has taken that symbiotic relationship of gardener and chef a step further by having its own two (actually 16, if you include the vineyard and orchard) acres on the property set aside for produce to be used in the restaurant.
I recently talked to Guillermo “Memo” Rodriguez, the master gardener at Brix and started by asking what the chefs had come to pick from his garden that day. The answer was English peas, plus some tarragon and parsley and thyme for an English-pea risotto that Executive Chef Anne Gingrass-Paik was looking to put back on the menu. The peas were also being used in a chicken pasta that was already on the menu. (If anyone was lucky enough to eat that dish at Brix on May 29, please let me know how it was …)
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Written by RumFire at the Sheraton Waikiki
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Friday, 17 October 2008 04:17 |
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Our version of this classic cocktail begins with the muddling of fresh lime juice, a few sprigs of fresh mint, cucumber and spritz of lavender. Top it off with ice, 2 ounces of Cruzan White Rum, and some club soda and you have one of the most refreshing libations anywhere. Cucumber-and-Lavender Mojito - 2 oz Cruzan Light Rum
- 1 oz Fresh squeezed Lime Juice
- 4 Sprigs of mint
- 2 oz Club Soda
- Lavender infused Rock candy syrup
- Cucumber slices
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Written by Executive Sous Chef Marc McDowell
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Friday, 18 September 2009 23:11 |
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 Created from vegetables and fruits grown in the kitchen gardens at the Ritz-Carlton, Kapalua, this salad is simple but very flavorful -- as is the citrus vinaigrette that comes with it. Feel free to add Dijon mustard to take the dressing to another level.
Ingredients
Serves 2
1 Quart Baby Greens Mix
6 each Belgium endive spears
2 Tbl. Carrots, Julienne
2 Tbl. Red Bell pepper, Julienne
2 Tbl. Red Torpido onions, Julienne
6 each Pineapple, sliced paper thin on plate
6 each Yellow grape tomatoes, halved
1 Tbl. Jicama, julienne
1/2 orange Orange segments
10 each Lime basil Leaves, Torn
1/2 tsp. Lemongrass, Fine Chopped
1/2 each Kaffir Lime Leaf, Fine Chopped
3 Tbl. Tropical Citrus Dressing
To taste Salt and fresh ground Black Pepper
2 Tbl Optional: Wonton wrapper, julienne and fried
6 each Optional: Sautéed Citrus Prawns Method Slice 3 paper thin pieces of peeled pineapple and place in a circle on a plate. Place the Belgium Endive spears in the center pointing out and the 3 orange segments in between the endive. Toss the remaining ingredients except wontons in a bowl with enough dressing just to coat ingredients, check seasoning and place a small amount in center of plate. Garnish with prawns and fried wonton shreds. (Click "read more" for dressing recipe.) |
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Written by Michael Costa
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Friday, 08 May 2009 20:45 |
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 Many of the menus at Barona Resort & Casino start from the ground up —- literally. The resort, located in the East San Diego County city of Lakeside, relies on its on-site Chef’s Garden to supply produce to several of its restaurants. The garden also serves as the hub of Chef de Cuisine Duncan Firth’s environmentally layered approach to managing his kitchens. Firth says his entire staff takes pride in using what they grow on Barona’s menus, translating seasonality directly to the customers’ plates each day.
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